*  Exported from  MasterCook  *
 
                         GINA'S GARDEN KALE DINNER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Water
    1       c            Long-grain rice
    2       tb           Olive oil
    2                    Shallots, finely chopped
    4                    Scallions, thinly sliced
    1       t            Fresh thyme, chopped
    2       tb           Parsley, fresh, chopped
    2       oz           Prosciutto, chopped (1/2 c)
    1 3/4   c            Chicken stock
    1       t            Grated lemon zest
    1       lb           Kale (1 large bunch) *
    2       tb           Lemon juice
                         Salt & pepper to taste
      1/4   c            Parmesan or asiago cheese,
                         -grated
 
   *stems removed and leaves finely shredded
   
   Bring lightly salted water to a boil, add rice, cover
   tightly and simmer over low heat for 20 minutes
   without removing the lid. Set aside.
   
   In a large skillet, heat oil, add shallots, scallions,
   thyme, and parsley; saute until softened. Add
   prosciutto and cook, stirring, for 1 more minute. Add
   chicken stock and lemon zest, and boil uncovered until
   the stock is reduced by half, about 5 minutes. Add
   kale and lemon juice, stirring until kale wilts. Add
   salt and pepper to taste. Spoon hot rice onto a
   serving platter, then pour kale over it. Sprinkle with
   grated cheese.
   
   Source: “More Recipes from a Kitchen Garden” by Renee
   Shepherd & Fran Raboff.
  
 
 
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